Rosemary Shortbread Cookies

1. 1

   In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.

2. 2

   Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased

3. 3

   .

4. 4

   Bake at 350u00b0 for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

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